HINTS:

十以上數(shù)字、年份、百分率、金額等都用阿拉伯?dāng)?shù)字表示，數(shù)字采用千位逗號(hào)隔斷

We've developed a simple microwave method of cooking tomatoes down for sauce. We cut out the stem ends and blanch the whole tomatoes in boiling water until the skins begin to split (about a minute), then plunge them into cold water so they're easy to handle. Then we slip off the skin and squeeze out the seeds. We put the tomatoes in an uncovered bowl and microwave until bubbling, eight to 12 minutes. Then we pour the tomatoes into a colander and let them sit to drain. We repeat this process in the microwave until the sauce reaches the thickness we're looking for. If you leave the sauce in the refrigerator overnight, even more liquid will separate. It sure beats standing over a hot stove on a summer day, stirring tomato sauce.
我們找到了一種簡(jiǎn)單用微波爐制作番茄醬的方法。 先把番茄底部根莖切掉，然后把其放入滾水中過(guò)一下去皮（大概需要一分鐘）,這之后把它們放入冷水，這樣更易收拾。 把處理過(guò)的番茄放入無(wú)蓋碗中用微波爐加熱8-12分鐘。 之后加熱好的番茄放入漏斗讓其泄下。 繼續(xù)重復(fù)微波爐加熱環(huán)節(jié)直到醬汁達(dá)到我們要的粘稠效果。 如果把番茄醬放入冰箱隔一夜，會(huì)有更多的液體分離。 這種方法可以使你從夏季在火爐旁邊煮邊攪番茄醬的悲催狀態(tài)中解脫出來(lái)。